- 4 chicken thighs
- 1 can of tomato chunks
- 1 can of coconut cream (400 ml)
- 1 tablespoon black peppercorns
- 1,5 tablespoon black mustard seeds
- 2 potatoes
- about 200 gram frozen peas
- 1/2 eggplant
- 1 liter water
- 1/2 recipe mild curry paste
- 2 green onions
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- potato peeler
- small bowl
Preparation — 10 minutes
RINSE the eggplant and divide into cubes. PEEL the potatoes, rinse them and divide into chunks. PAT the chicken thighs dry using paper kitchen towels. CHOP the green onions into thin slices, CRUSH the black peppercorns and set aside.
Finishing the coconut-curry chicken soup — 30 minutes
HEAT some olive oil int he large pan and sauté the cubed eggplant for a few minutes. TRANSFER them to a small bowl and heat some more olive oil in the same pan. COOK the chicken thighs for a few minutes on each side, ADD the mustard seeds and after a few minutes more also the mild curry paste, crushed peppercorns and potato chunks.
POUR a liter of water into the large pan along with the tomato chunks and bring to a boil. Turn down the heat and let it simmer for about 15 minutes. TRANSFER the chicken out of the soup when it’s done and divide into small pieces. Use an immersion of regular blender to create a smooth soup and then also ADD in the coconut cream and frozen peas to the smooth soup. ADD the chicken pieces and SEASON with pepper and salt.
SERVE the soup with green onions and eggplant cubes. Enjoy!